Potato Kurma is a versatile curry and can be made with any of your favorites ~ paneer/tofu, mix vegetables, hard boiled eggs. Its a great side to Veg Pulao, poori or chappthi/roti. I have used basic spices and not loaded it with too much... sometimes simplicity is best :-). This is the curry we had with our Veg Pulao. Linking this recipe to South Indian Series hosted by Divya Prakash

In a non-stick pan heat oil, add the whole spices and wait for them to release aroma, should take 20 secs. Add the onions and saute until translucent. Add the chopped tomatoes, green chilli and ginger-garlic paste saute well and close the lid and let it cook until mushy

Add red chilli and corriander and mix well add little water, chopped potato, cover the lid and let it boil. In a mixie blend the coconut and cashew with little water and make it into a fine paste

After 5-6 minutes check if the potatoes are cooked, if so then add the coconut paste and let it boil for 3-4 minutes.

Garnish with corriander and serve with rice/ roti/ poori

Cooks Wisdom

- The curry is less spicy, to add more spice grind the green chilli along with coconut and cashew

- Cashew enhances the taste of this curry and also acts helps in thickening the curry

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